The classic flavors of bacon and eggs quickly stir-fried with rice, onions and soy sauce. This quick and easy Bacon and Egg Fried Rice recipe is delicious any time of day or night!
Bacon and Egg Fried Rice is serious comfort food that works from brunch all the way through a late night craving. You can do all kinds of things to fancy it up, but there’s something about the simplicity of this recipe that makes it just perfect.
Bacon adds a smoky, salty bite similar to my Ham Fried Rice. And, instead of adding a lot of things to compete, the rest of the ingredient list is simple so the eggs and bacon are front and center.
- Large eggs
- Oil – A neutral oil with a high smoke point like canola or vegetable oil is the best choice for making fried rice.
- Bacon – Regular thickness (not thick-sliced) cut into 1-inch pieces.
- Diced onion – Either yellow or white onion.
- Cooked long grain white rice – It’s important to use previously cooked and chilled rice when making fried rice. When cooked rice is refrigerated, it dries out and takes on a firm texture which is exactly what you want. Cook the rice a day or two in advance, allow it to cool, and promptly refrigerate it in an airtight container. It’s important to use cooked rice within 4 to 5 days.
- Soy sauce – Choose less sodium soy sauce or tamari for a gluten free fried rice.
- Green onions
- Salt and freshly ground black pepper
Be sure to have all of your ingredients prepped and ready to go before starting. Making fried rice is a quick process and you won’t have time for prep or gathering ingredients once you begin.
How to Make Bacon and Egg Fried Rice
- Beat the eggs with a large pinch of salt and pepper to taste. Set aside
- Heat the oil in a large nonstick skillet or wok over medium heat. Add the beaten eggs and cook, stirring, until soft curds form.
- Transfer the soft-cooked eggs to a plate and wipe the skillet down with a dry paper towel to get rid of any remaining dried on egg bits.
- Add the bacon to the same skillet and cook, stirring, for several minutes until browned and lightly crisped. Use a slotted spoon to transfer the bacon to paper towels to drain.
- Discard all but 2 tablespoons of the bacon fat and add the onion and sauté until golden and tender, about 3 minutes.
- Add the cooked rice and soy sauce and cook, stirring, until heated through, about 1 to 2 minutes.
- Add the cooked bacon, scrambled eggs, and green onion.
- Stir until well combined and remove from the heat.
Variations and Add-Ins
- Rice – Try it with cooked and chilled brown rice.
- Vegetables – Add any veggies you like in fried rice when sautéing the onion. Diced carrot and chopped mushrooms are both delicious or stir in frozen peas towards the end.
- Oil – You should use a neutral, high smoke point oil like vegetable or canola oil to stir-fry the rice, but you can flavor the dish with a little sesame oil. Add about 1 teaspoon when you add the rice.
- Sugar – Some people like to add a touch of sweetness to fried rice. Sprinkle in 1/2 to 1 teaspoon sugar with the soy sauce.
- Gluten-Free – Substitute tamari for the soy sauce and be sure you’re using a gluten-free bacon.
Promptly package up leftover Bacon and Egg Fried Rice in airtight containers and refrigerate it immediately. Use leftover fried rice within 4 days for the best quality and for food safety concerns.
Reheating Bacon and Egg Fried Rice
- Microwave – To rehydrate and add moisture to the refrigerated fried rice, drizzle the leftovers with a little water, cover with a paper towel, and reheat it in the microwave until warmed through.
- Stovetop – Add a small amount of oil to a skillet and add the rice. Cook and stir and then add as much water as needed to rehydrate the rice and sauté until warmed through.
- Bacon and Egg Fried Rice is an easy and delicious lunch choice all on its own.
- Serve it for dinner with Easy Teriyaki Salmon and Vegetables, Grilled Steak Teriyaki, or Slow Cooker Sweet and Sour Chicken.
- This recipe is an unexpected but wonderful choice to add to a brunch menu. Breakfast fried rice is a great option to breakfast potatoes and the bacon and eggs make it fit right in!
Bacon and Egg Fried Rice
- 5 large eggs
- pinch of salt
- freshly ground black pepper, to taste
- 1 tablespoon canola or vegetable oil
- 6 slices bacon, cut into 1-inch pieces (not thick-sliced)
- 2 tablespoons reserved bacon grease
- 1 cup diced yellow or white onion
- 5 cups cooked white rice, cold
- 3 tablespoons low sodium soy sauce, or tamari for gluten free
- 3 green onions, thinly sliced
- Beat eggs in a small bowl with a large pinch of salt and pepper to taste. Set aside
- Heat the oil in a large nonstick skillet or wok over MEDIUM heat. Add the beaten eggs to the hot skillet and cook, stirring, until it begins to form soft curds, about 1 o 2 minutes. The eggs should be loose and slightly undercooked. Transfer the soft-cooked eggs to a plate and set aside. Scrape any dried egg from the pan and wipe it down with a dry paper towel.
- Add the bacon to the same skillet and cook, stirring, over MEDIUM heat for several minutes until browned and lightly crisped. Use a slotted spoon to transfer the bacon to paper towels to drain.
- Discard all but 2 tablespoons of the bacon grease and return the pan to MEDIUM heat. Add the onion and sauté until golden and tender, about 3 minutes. Next, add the cooked rice and soy sauce and cook, stirring, until heated through, about 1 to 2 minutes. Stir in the cooked bacon and eggs and the green onion until well combined and remove from the heat.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.